Coconut Cupcakes

A Coconut Cupcake with tall swirled coconut frosting and toasted coconut in front of a jar of milk.

These Coconut Cupcakes are soft and moist with real coconut milk in the batter, piled high with the fluffiest whipped coconut buttercream frosting.

Course Dessert

Cuisine American

Keyword Coconut Cupcakes

Prep Time 10

Cook Time 20

Servings cupcakes

Calories 379kcal

Author Jason Decker

Ingredients

For the cupcakes:

2 & 1/2 cups all-purpose flour sifted
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup unsweetened coconut milk

For the frosting:

1 & 1/2 cups salted butter softened
6 cups powdered sugar sifted
6 tablespoons unsweetened coconut milk
1 1/2 teaspoon coconut extract
1 1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Line cupcake tins with liners and set aside.
In a medium-bowl, stir together the flour, baking powder, and salt, set aside.
2 & 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
In a large bowl, whisk together the sugar and oil.
2 cups granulated sugar, 1 cup vegetable oil
Add the eggs one at a time, mixing the first one in before adding the next.
4 large eggs
Whisk in the coconut extract and vanilla extract.
2 teaspoons coconut extract, 1 teaspoon vanilla extract
Add half of the flour mixture, whisk to combine.
Add half of the coconut milk, whisk until smooth.
1 cup unsweetened coconut milk
Repeat with the flour mixture, then coconut milk, scrape down the sides as needed.
Add 3 tablespoons of the cupcake batter to each cupcake liner.
Bake for 17-20 minutes until a toothpick inserted into the center comes out clean.
Allow to cool for 5 minutes in the tin, then take them out and cool completely on a wire rack.
While the cupcakes are cooling, make the frosting. Add the butter to the body of a stand mixer with the paddle attachment. Whip until smooth.
1 & 1/2 cups salted butter
Slowly add the powdered sugar a spoonful at a time, making sure it is mixed in before adding the next, until fully incorporated. Yes, this takes a long time, but this is what makes the frosting extra fluffy.
6 cups powdered sugar
Add the coconut milk, coconut extract, and vanilla extract. Stir to combine.
6 tablespoons unsweetened coconut milk, 1 1/2 teaspoon coconut extract, 1 1/2 teaspoon vanilla extract
Once combined, scrape down the sides, then set the mixer on medium-high speed. Whip for 3 minutes until light and fluffy.
Add the frosting to the cupcakes and garnish with toasted coconut if desired.

Notes

Always use room temperature ingredients for the best results.
Don’t overmix the batter; stir until just combined to keep the cupcakes fluffy.
Test for doneness with a toothpick—it should come out clean when inserted into the center.
Let the cupcakes cool completely before frosting to prevent the frosting from melting.
If using fresh fruit for garnish, add just before serving to keep it fresh.

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